普洱茶提取物对金黄色葡萄球菌的影响

Effect of Pu'er tea extracts on Staphylococcus aureus

为考察不同溶剂普洱茶提取物的抑茵效应，以金黄色葡萄球菌（S．aureus）为供试菌，采用滤纸片扩散法分别探讨普洱茶水提取物、75％乙醇提取物和95％乙醇提取物的抑茵效果、最小抑茵浓度（MIC）和最低杀茵浓度（MBC）．研究结果表明：普洱茶提取物浓度在4～20mg／mL范围内对S．au-reus均有较强的抑制效应，且抑制效果与浓度呈正相关．3种提取物中95％乙醇提取物的抑茵效果最佳，其MIC与MBC均为0．63mg／mL．

To investigate the inhibition effect of Pu＇ er tea extract, the Staphylococcus aureus （ S. aureus） was used as test bacteria. The inhibition effects of Pu＇ er tea extract from water,75% ethanol and 95% ethanol on minimal inhibitory concentration （MIC） and minimum bactericidal concentration （MBC） were studied by paper diffusion methods. The results indicated that the Purr tea extract concentration within the range of 4 -20 mg/mL had a strong inhibitory effect against S. aureus and the inhibitory effect increased with the concentration. 95% ethanol extract on S. aureus inhibitory effect was more obvious, and both its MIC and MBC were 0.63 mg/mL.